In a mixing bowl, beat the softened cream cheese until smooth.
Gradually add the sifted powdered sugar, mixing until fully incorporated.
Stir in the vanilla extract.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
In another bowl, combine the graham cracker crumbs and melted butter and mix until evenly coated.
Divide the graham cracker mixture among 8-10 dessert cups, pressing it down to create a compact base.
Pour the cream cheese and whipped cream mixture over the graham cracker base, filling each cup.
Top with a generous layer of milk chocolate chips and a few mini marshmallows.
Place the cups in the refrigerator and chill for at least 1 hour before serving.